This is a Japanese style breaded and deep fried pork dish.
Like rookworst and endive in Holland or our own bacon and cabbage the essence of this meal is pork and cabbage.

For the chops -
Trim the fat off the pork chops if you prefer not to eat the fat, I just take off the rind.
Score small cuts all around the edge of the pork chops
Coat the pork chops in some seasoned flour (shaking off any excess flour)

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